Vegan Salmon & Cream Cheese Bagels
This vegan version of smoked salmon, made from carrots, goes oh so perfectly well with the classic combination of the Lemon, Garlic and Dill Cashew Cream Cheese. Serve on toast, melba toasts or just like we have on delicious bagels. We serve our bagels open, so that we can get more of the fillings on!
Makes about 4 bagels
Ingredients
Vegan Carrot ‘Salmon’
3 large carrots, unpeeled
1 tsp sea salt
Marinade
1 tbsp white miso paste
¼ cup hot water
1 tsp garlic powder
3 tbsp caper brine
2 tbsp apple cider vinegar
1 nori sheet*
3 tbsp soy sauce or tamari
¼ cup olive oil
To serve
4 bagels
270g jar Lauds Lemon, Garlic & Dill Cashew Cream Cheese
Baby capers
Fresh dill
Lemon juice
Method
- Cut carrots in half lengthways. Place in a large pot, cover with water and salt. Bring to a boil then cook for 6 minutes until just tender, but not soft – they should hold their shape.
- Strain and transfer carrots to iced water immediately to stop them from cooking further. Once cool enough to handle, transfer to a wire rack set over the sink to dry and cool.
- Meanwhile, prepare the marinade. In a medium bowl mix together miso paste with a dash of hot water to form a loose paste, add remaining water, garlic powder, caper brine, apple cider vinegar, soy sauce and olive oil. Mix well and set aside.
- Using a very sharp knife, slice the carrots lengthwise into three slices. Place in a medium glass container in layers. Pour marinade over, cover with a lid and place in the fridge until ready to use (allow the ‘salmon’ carrots to marinate for at least 30 minutes but overnight is best).
- To serve, remove carrots from the fridge. Slice bagels in half and toast lightly. Spread with a good dollop of Lauds Lemon, Garlic and Dill Cashew Cream Cheese, top with Vegan Carrot ‘Salmon’ carrot slices, capers and dill. Drizzle with lemon juice.
Notes:
- The Vegan Carrot ‘Salmon’ will keep in the fridge for up to 3 days
- *We used 3 mini slices of the snack-sized nori seaweed
